COCONUT PINEAPPLE CAKE

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Three rich layers of coconut cake are held together by homemade coconut pudding and crushed pineapple, and topped with a light, fluffy coconut frosting. This cake takes some time, but is well worth the effort. You can easily spread out the various steps across an afternoon while preparing any other dishes. Prepare one to two days in advance.

Prep: 2 hour 30 min

Chill: 2 hours

Cook: 45 min

Total: About 5 hours 15 min

Serves 16

Two Hours Before Starting

8 large eggs, room temperature

1 cup whole milk, room temperature

Two hours before you plan on making the cake, remove eggs and milk from fridge and let come to room temperature.

Bake until top of cakes turn golden brown and a toothpick inserted in center comes out clean, about 25 minutes. Cakes may rise in center slightly but will level when cooled.

Remove pan from oven and cool on rack for 10 minutes. Run a knife around the perimeter of the pan to loosen. Invert cake onto large plate, peel off parchment, and reinvert onto lightly greased rack. Cool completely before decorating.

Coconut Pudding (for Filling)

1 ½ cups heavy cream

½ cup milk

⅔ cup sugar

pinch of salt

In a medium saucepan, whisk heavy cream, milk, sugar and salt. Cook over medium-low heat, whisking occasionally, until mixture just begins to steam, about 10 mins.

½ cup heavy cream

3 tablespoons cornstarch

In a separate bowl or measuring cup, combine cornstarch and heavy cream. Whisk until smooth and there are no lumps.

Add cornstarch mixture to saucepan and cook, stirring occasionally, until pudding starts to thicken and barely reaches a boil, about 5 minutes.

Immediately reduce heat to very low and stir for 5 minutes or so until thickened.

½ tablespoon coconut extract

Remove from heat and stir in coconut extract

Pour pudding into a 1-quart dish. Cover tightly with plastic wrap directly on the surface to prevent skin from forming.

Refrigerate until chilled, about 2 hours.

Coconut Frosting

5 tablespoons flour

1 cup milk

In a small saucepan, whisk flour and milk.

Cook over medium-high heat, stirring constantly, until it it is as thick as brownie batter, about 3 to 5 minutes. (Once it gets hot enough, mixture will thicken in about 30 seconds so be sure to keep stirring and remain by the stove.)

1 teaspoon coconut extract

Stir in coconut extract once mixture has thickened.

Remove from heat and let it cool to room temperature. The thickened milk mixture must be cooled completely before you continue.

1 cup butter (2 sticks)

1 cup granulated sugar (not powdered sugar!)

While the mixture is cooling, use an electric hand mixer to cream the butter and sugar together in a medium bowl until light and fluffy, about 3 minutes.

Add cooled milk mixture to creamed sugar mixture. Using an electric hand mixer, beat the frosting until it is very light and fluffy, about 5 minutes. Stop periodically and scrap down the sides of the bowl.

Assembly and Decorating

reserved coconut pudding

½ cup crushed pineapple

Once completely cool, place one layer of cake a plate or serving platter. Top cake with about half of the coconut pudding. Sprinkle and spread ½ cup of crushed pineapple on top of the pudding.

reserved coconut pudding

½ cup crushed pineapple

Place another layer of cake on top of the pudding and top with most of the remaining pudding and an additional ½ cup of pineapple. Depending on how much filling you want, you may have leftover pudding that someone will have to eat (oh the horror).

reserved coconut frosting

½ cup shredded coconut, or more as desired

Place final layer of cake on top and decorate cake with frosting. Sprinkle top of cake with shredded coconut as desired..

Serve immediately or refrigerate until ready to serve. Leftover cake will keep for up to a week in the fridge.